At any rate, I was looking for recipes to use up the dozen or so eggs in our frig and found this frittata which also used a green, which was convenient, because I also had some extra kale. I certainly didn't have anything to be worried about with this one. It was a bit time-consuming--mostly baking time and setting time, which I didn't account for. Totally my fault, not the recipes. I added a pinch of garlic salt and a handful of sun-dried tomatoes, and of course, exchanged the chard for kale. It was delicious!
from epicurious.com with my adaptations
- Nonstick vegetable oil spray
- 1 12-ounce bunch Swiss chard, stems and center ribs removed (I used kale)
- 1 tablespoon olive oil
- 1 cup chopped onion (about 1 medium onion)
- pinch of garlic salt
- 8 ounces mild Italian sausages, casings removed, sausage broken into 1-inch pieces
- 1/2 cup sun-dried tomatoes, cut into strips
- 8 large eggs
- 1/4 cup heavy whipping cream (I used milk)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup crumbled feta cheese (about 4 1/2 ounces)
- Fresh Italian parsley leaves (I used dried parsley)
- Preheat oven to 325°F.
- Spray 8 x 8 x 2-inch glass baking dish with nonstick spray.
- Bring large pot of salted water to boil.
- Add Swiss chard (or kale, or spinach, or whatever green you have on hand) and cook just until wilted, about 2 minutes.
- Finely chop chard, then place in kitchen towel and squeeze dry (or use your snazzy new salad spinner!). Set chard aside.
- Heat oil in large nonstick skillet over medium-high heat.
- Add onion and garlic salt to skillet and sauté until soft, 4 to 5 minutes.
- Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes.
- Add tomatoes a few minutes before the sausage is done.
- Remove from heat and cool.
- Whisk eggs, cream, salt, and pepper in large bowl to blend.
- Add chard and cooled sausage mixture, then feta; stir to blend.
We're definitely getting our greens in tonight!
- Transfer mixture to prepared baking dish.
- Bake frittata until set in center, 45 to 55 minutes.
- Transfer baking dish to rack and cool frittata 15 to 20 minutes. Place platter atop dish with frittata.
- If you want to be all fancy, use oven mitts and hold baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so that frittata is right side up. Cut frittata into 20 pieces.
- If you're serving at home for breakfast or breakfast for dinner, cut into 12 pieces.
- Transfer frittata pieces to platter. Garnish each piece with parsley; serve warm or at room temperature.
Fresh from the oven.
The boys inspect the source of all that smell-goodness.
Post-dinner status. Not much left for leftovers.